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Potatoes with Green Tomato Jam
- 16 yukon gold or red norlan potatoes about 2 pounds
- 1 cup Greek-style yogurt
- 1 cup tahini
- 1/2 cup extra virgin olive oil
- Juice of half a lemon
- Salt to taste
- 4 scallions washed and chopped fine
- 1 cup green tomato jam
- 1/2 cup toasted sesame seeds
- 2 tablespoons coarsely ground coriander seed
- 1 tablespoon Greek oregano
- 2 teaspoons Aleppo chiles (available at specialty spice stores) can substitute with 1 teaspoon of paprika
Directions:View on PBS Food
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